Tag: breakfast

October 12, 2015

Einkorn Pumpkin Scones

Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.

Have you ever tried einkorn flour? It is quite new to me.

If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!

Baking with einkorn.

Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.

Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.

I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.

Start simple.

I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.

Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!

The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.

I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.

Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!

If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.

Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.

Do you like scones as much as I do? What is your favorite flavor?

Einkorn Pumpkin Scones

2015-10-08 05:37:50

Yields 12

A simple scone made with pumpkin and einkorn flour.

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

2 cups all purpose einkorn flour
1/2 cup cane sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. unrefined sea salt
1/2 cup solid fat (lard, tallow, butter, coconut oil)
2/3 cup pureed pumpkin
1 tsp. vanilla
optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries

Instructions

Heat the oven to 350*F. Line a baking sheet with parchment paper.
Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
Add the fat. Pulse until the mixture is crumbly (or combine by hand).
Add the pumpkin and vanilla. Process until well combined.
Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
Sprinkle cane sugar on top if desired.
At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
Bake for 25 minutes.

Notes

To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
Squash can be used in place of the pumpkin. Butternut works best.

By Mary - justtakeabite.com

Just Take A Bite https://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

September 29, 2015

Sourdough Pumpkin Pie Cereal

Pumpkin isn’t just for fall desserts. Try it in your breakfast! Sourdough pumpkin pie cereal is crunchy, sweet and easy to make. Eat it for breakfast covered in milk or sprinkled on yogurt.

Are you getting excited for all things pumpkin?

I know I am. It’s crazy to think that just a few years ago I wanted nothing to do with anything pumpkin.

I hated it.

I hated it as a child and as an adult. I just didn’t understand why everyone loved pumpkin pie, pumpkin cheesecake, pumpkin everything.

Until I started roasting fresh pumpkin.

What you get in a can doesn’t even compare to freshly roasted pumpkin.

Pumpkin, pumpkin everywhere!

Now I love to use pumpkin year round!

Not only is it packed with nutrients, but it tastes great. I use it in soups, breads, muffins, pasta, crackers, pie, ice cream, cheesecake. Pretty much any way you can think of.

I even love it plain with a touch of honey and sea salt.

And yes, I can even handle canned pumpkin now.

Pumpkin for breakfast.

One of my favorite ways to use pumpkin is in sourdough pumpkin pie cereal. It’s like pumpkin pie in your breakfast bowl.

Combine sourdough with pumpkin, sugar and spice and you’ve got an amazing start to your day.

Sourdough pumpkin pie cereal is great with milk. But you can also sprinkle it on yogurt. I like to add it to my salted caramel custard. It is my replacement for granola.

Pumpkin for snacks.

Most of the time I find myself just munching on it plain! Sourdough pumpkin pie cereal makes a great snack.

Better yet mix it with crispy nuts and dried apples for the perfect fall trail mix.

Any way you serve it this cereal is a delicious fall treat.

Sourdough pumpkin pie cereal is made with traditional sourdough for easier digestion and nutrient absorption. It is also dairy, egg, nut, corn, soy, coconut and rice free.

Are you in need of something different for breakfast this fall?

Grab some pumpkin (fresh or canned) and get a batch of sourdough pumpkin pie cereal started. The whole family will love it!

Sourdough Pumpkin Pie Cereal

2015-09-22 12:24:46

Serves 12

Simple sourdough cereal with pumpkin and spice.

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Ingredients

1 cup sourdough starter
1 cup wheat, spelt or rye flour
1/4 cup water
1 cup pureed pumpkin
3/4 cups organic cane sugar
1/2 tsp. baking soda
1/2 tsp. unrefined sea salt
1 tsp. cinnamon

Instructions

Combine the starter, flour and water. Cover and let soak 6 - 24 hours.
Line a large baking sheet with parchment paper. Heat oven to 350*F.
Add the remaining ingredients to the flour mixture. Mix well.
Spread on the parchment lined baking sheet.
Bake for 1 hour.
Let cool 10 minutes.
Flip the whole "cake" (leaving the parchment paper on the baking sheet.
Cut into small squares (using a pizza cutter or sharp knife).
Bake another 45 minutes.
Allow to cool completely.
Store in a sealed container at room temperature for up to a month or in the freezer for up to a year.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 21, 2015

Gluten Free Squash Cookies: KS Post

If you are in need of a healthy breakfast, lunch or dessert gluten free squash cookies are just the thing. Easy to make. Properly prepared grains. And vegetables!

All summer long you are in control of what your kids eat and when they eat.

There is an abundance of fresh fruit to serve IF they need a little snack (not when snack time is a mandatory part of their day). Breakfasts don’t have to be made AND consumed in ten minutes in order to catch the bus. Lunches can be cooked and served warm.

Then school starts.

Mornings are chaotic getting everyone dressed and fed and out the door.

Lunches have to be simplified and packed.

It is a challenge to maintain the nutrient dense status of your kids’ food. Not to mention they are bombarded with special treats for everything from birthdays to good behavior as soon as they step foot in the door.

So as the new school year gets under way why not combine the need for nourishment with the desire for something sweet? Did I mention it is also easy?

These super simple gluten free squash cookies are portable and work for breakfast or lunch. Vegetables in your breakfast and dessert? Yes, please!

Head over to Kitchen Stewardship to find out how I make these easy and delicious cookies.

September 15, 2015

Grain Free Sunbutter and Jelly Bars

No time to make a sandwich? No problem. Grab some grain free sunbutter and jelly bars from the freezer and an allergen friendly lunch is ready in no time.

We’ve been back to school for exactly one week. And I’m already sick of packing lunches. Anybody else?

In all honesty I don’t mind it *too* much. But it sure is nice when I have some easy things to pack that are filling and nutritious.

Skip the nuts.

Of course I’m always conscious of allergies too. So while peanut butter and jelly sandwiches are about the easiest thing to make I don’t pack them in my daughter’s lunch (even though she is not allergic to nuts).

Recently I started using sunbutter in place of nut butters. My kids love it! I love that I don’t have to worry about them getting nuts on their baby sister when they eat it. Plus I can send it to school without potentially causing another child harm.

That means my daughter does get sunbutter sandwiches once in a while. They are easy and delicious.

Skip the bread.

But there is something even easier!

Grain free sunbutter and jelly bars are easy to make, easy to pack and easy to eat. You get the added bonus that you don’t have to worry about making or finding decent bread! This is especially key if you are gluten, grain or anything else free.

To make the dough simply dump all of the ingredients in a bowl and mix. The “jelly” filling is just three ingredients pureed in the blender for thirty seconds.

Then pour, bake and eat.

Skip the long lunch prep.

I like to make a big batch so I can keep a bunch in the freezer. Then packing lunch is easy and has virtually no preparation. In fact kids can pack it themselves!

A sunbutter and jelly bar paired with veggies and dip and some fresh fruit is a great lunch. Or you can really boost the nutrition factor by pairing it with a thermos of your favorite soup. My daughter loves split pea!

Change the flavor.

Let your kids pick the jelly flavor. Strawberry is a favorite here. But raspberry, cherry and blueberry all work well.

If your kids don’t like jelly then you can make the bars without the filling. It will be like a sunbutter and honey sandwich.

Are you in need of another easy lunch component to add to your rotation? Skip the sandwich. Go for grain free sunbutter and jelly bars. They are sure to be a hit!

Don’t need to pack a lunch? Serve them for breakfast. Kids love them any time of day.

Grain Free Sunbutter and Jelly Bars

2015-09-12 05:25:41

Serves 12

A nut free bar that is easy to pack and takes the place of a sandwich.

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Bar

1/2 cup sunbutter
1/2 cup tapioca flour
2 eggs (or flax or gelatin eggs)
1/4 cup honey
1/4 cane sugar
1/2 tsp. unrefined sea salt
1/4 tsp. baking soda

Filling

1 cup fruit (strawberry, blueberry, cherry, raspberry), thawed and drained if using frozen
1 1/2 tsp. grass-fed gelatin
1 Tbsp. honey

Bar

Heat oven to 350*F. Grease a 7x11 baking pan.
In a large bowl combine all of the bar ingredients. Beat until well mixed.
Spread half of the dough into the greased pan.
Blend the filling ingredients in a blender until pureed. Pour the filling over the dough in the pan. Spread.
Pour the remaining half of the dough on top of the filling.
Bake for 40 minutes.
Allow to cool. Cut into bars.
Store in the refrigerator for up to two weeks or in the freezer for up to one year.

Notes

White rice flour can be substituted for tapioca. It will no longer be grain free.
The eggs can be replaced with ground flax seeds.
You can also assemble the bars by pouring all of the batter into the pan and pouring the filling on top.
Any nut or seed butter will work in place of the sunbutter.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 1, 2015

Brain Booster Milkshake

Get the school morning started right with a brain booster milkshake. Full of protein, vitamins and minerals it will keep your kids going all day.

School mornings can be hard. Get breakfast on the table. Feed the baby. Brush everyone’s teeth. Find shoes and backpacks.

You do your best to prepare and have things go smoothly. But even with good planning it is tough to always give your kids the nourishment they need before heading out the door.

Especially if you have a child like mine that eats very slowly and ends up often only managing a few bites of breakfast.

To make sure she starts her day the right way I created my brain booster milkshake.

Are Milkshakes Healthy?

This milkshake is packed with some nutritional powerhouses.

raw milk – easy to digest protein, calcium and vitamins
raw pastured egg yolks – B vitamins that are critical for brain function and concentration
probiotics – for gut health and boosting the immune system
grass-fed collagen – easy to digest protein and important amino acids
maple syrup – carbohydrates for energy and trace minerals
unrefined sea salt – trace minerals

I usually serve the milkshake with something else like a homemade granola bar or even dinner leftovers! But even if she doesn’t take a single bite of her breakfast I know she’s going to be fueled for the morning as long as she drinks her brain booster milkshake.

This is a really good option for kids with oral SPD and chewing problems. A milkshake goes down pretty quickly. It is also easy on the digestive system. The nutrients are very easy to absorb and utilize.

One of the key components is the raw, pastured egg yolk. Have you ever read about them? Though often deemed as unhealthy or bad for your heart the opposite is actually true. And eaten raw (as long as they are pastured) the nutrients are not damaged and are easy to absorb.

Egg yolks are amazing little packages of nutrients, specifically B vitamins that are essential for your child’s brain development and ability to focus. They contain other nutrients such as choline (necessary for methylation), selenium (great for the thyroid) and biotin (helps with blood sugar regulation – perfect for breakfast!).

Milkshake for Breakfast or Lunch

I sometimes put milkshakes in my daughter’s lunch too. She struggles to eat much lunch at school. There just isn’t enough time for her, and she’s busy talking. But she usually comes home with an empty cup!

This is also great for kids going through orthodontic work. The day after adjustments their mouth can be very sore and chewing can be a challenge. A milkshake is always in my daughter’s lunch the day after her expander gets adjusted. I tell her that even if she can’t eat anything she should be sure to drink her brain booster milkshake.

Healthy Chocolate Milkshake

The base milkshake recipe is vanilla. But you can create other flavors too. My kids love when I add a bit of cocoa powder or carob powder for a chocolate shake.

Add some strawberries from your freezer stash for a strawberry shake. Any berry or even cherries will work.

Sometimes we really get creative and add mint extract. It tastes like mint ice cream (my kids’ favorite!).

If you can’t have dairy, coconut milk is a great substitute! Any milk alternative will work.

Serve it in a fun cup with a straw or in a sealed cup to pack in a lunch box.

Whether you serve it for breakfast, lunch or both you’ll know your child is getting essential nutrients with a brain booster milkshake. All they have to know is they get something delicious to drink!

Get your kids excited about breakfast. What flavor do you think they’ll like best?

Brain Booster Milkshake

2015-08-24 19:30:14

Serves 1

A delicious shake perfect for breakfast or lunch that will give your kids the nutrients they need to perform their best.

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Ingredients

1 cup raw milk or coconut milk
1 - 2 raw pastured egg yolks
1 Tbsp. grade B maple syrup
1/4 tsp. unrefined sea salt
2 tsp. grass-fed collagen
1/2 capsule preferred probiotics
1/2 capsule preferred multi-vitamin
optional: 2 tsp. carob powder or cocoa powder OR 1/4 cup berries or cherries
optional: 1/2 tsp. organic vanilla OR 1/4 tsp. organic mint extract

Instructions

Combine all of the ingredients in a blender or a cup with a lid.
Blend or shake until well combined.
Serve immediately or refrigerate until ready to serve.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

August 31, 2015

Lemon Elderberry Gummies

Help ward off the back-to-school illnesses with a fun, fruity treat. Lemon elderberry gummies not only taste great, they are good for you!

For many school is already back in session. For others it is only a week away. Either way there is one thing on every parent’s mind when school starts.

How long until the kids start getting sick?

As kids start spending more time inside and around their friends it is inevitable that germs will spread. There are many natural remedies to help your child’s immune system stay strong and avoid some illness.

One simple remedy is elderberry syrup. It helps ward off viruses and minimizes their severity. My kids love taking it right off the spoon.

Make it fun.

Another great way to add elderberry syrup into your diet is adding it to gummies. Kids don’t even know they are doing something good for themselves by eating these fun, fruity candies.

The lemon adds some vitamin C along with the elderberry for even more immune support.

These gummies are also packed with grass-fed gelatin that is helpful for healing the gut and supporting the whole body. Plus it provides easy-to-digest pure protein.

Great for everyone.

I like to serve lemon elderberry gummies for breakfast and snacks or pack them in lunches for my oldest. They are great to have around for the younger kids as well. Even toddlers love to munch on gummies!

No need to buy fruit snacks. Most of them are filled with artificial flavors and colors.

Even if you buy the ogranic/natural varieties they still contain “natural flavor” which is actually almost the same thing as artificial flavor. And for kids like mine it has the same effect on their mental clarity and behavior.

Fast food.

Although homemade gummies may sound like a daunting snack to make it is actually very simple. Lemon elderberry gummies go from the pan to the fridge in about five minutes.

Simply mix the ingredients, heat and pour. That’s all there is to it.

You can get the kids involved with this project by letting them pick the shapes. See what candy molds your grocery store carries or buy some online. I like to use silicon molds so I don’t have to worry about putting hot liquid in plastic. Plus gummies are much easier to remove from the silicon molds.

If you don’t have any molds you can simply pour the warm liquid into a glass pan. When the lemon elderberry gummies are gelled you can cut them into squares or any shape you like.

No lemon juice on hand? You can use blueberry, cherry or lime juice instead. Try all four varieties and see what your kids like best.

Are you looking for easy, healthy snacks for school lunches? Are you looking for easy ways to help keep your kids healthy?

Lemon elderberry gummies are just what you’re looking for! Fruity, fun and healthy. Whip up a batch to start the school year right.

Lemon Elderberry Gummies

2015-08-24 19:12:48

Yields 25

A fun, fruity treat to help ward off colds.

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Ingredients

1 cup organic lemon juice
2 Tbsp. elderberry syrup
1/2 cup honey
4 Tbsp. grass-fed gelatin (NOT collagen)
1/4 tsp. unrefined sea salt

Instructions

In a small saucepan combine the lemon juice, elderberry syrup, honey and salt. Whisk to combine.
Add the gelatin and whisk to combine.
Let sit one minute.
Heat over low-medium heat, stirring frequently, until mixture is warm and has become liquid again.
Pour mixture into molds or a glass pan (smaller pan for thicker gummies, larger pan for thinner).
Refrigerate until firm, about thirty minutes.
Remove from molds or cut into shapes.
Store in a sealed container in the refrigerator for up to two weeks.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

August 18, 2015

Rustic Chicken Zucchini Pie with Olive Oil Crust

Looking for a new way to use up your abundance of zucchini? Rustic chicken zucchini pie with olive oil crust makes the perfect breakfast, lunch or dinner! Serve it warm or cold any time of day for a filling and nutritious meal.

Summer is about having fun, getting outside and being active. That includes riding bikes, picnics at the park and pool parties.

But summer is also about slowing down, taking it easy and enjoying the simple pleasures. Think lounging on the beach, sitting by the fire watching the stars and snuggling with your kids on a quiet rainy day.

When it comes to soaking up the summer I think of simple, comfort food that utilizes fresh produce.

Summer food.

Rustic chicken zucchini pie is comfort and summer all wrapped up in a pie crust.

It is a cross between pie and pizza.

The crust is a simple soaked dough made with flour, water, olive oil and salt. The filling is chicken and a bit of squash simmered in bone broth until a thick sauce forms. Finally a layer of zucchini tops the pie for a beautiful and delicious dish.

Simple and versatile.

Rustic chicken zucchini pie is fancy enough for dinner guests. Though you might want to make two! It will go quickly.

It is also simple enough for a weeknight meal that the kids will devour.

Eat it with a fork and knife or your hands. Serve it at the dinner table or pack it in a picnic.

Breakfast, lunch or dinner. Warm or cold.

A full meal all wrapped up in a delicious package, rustic chicken zucchini pie is really that good and that versatile.

Allergen friendly.

The thing I love about it is that it is naturally dairy, egg, nut, corn and coconut free. I did use a wheat crust, but gluten free flour can replace the wheat. So it is safe for just about everyone!

If you can tolerate cheese some fresh mozzarella mixed into the sauce or grated parmesan on top would taste great.

No chicken on hand? Swap it for another meat like sausage. Or simply make it a veggie pie. The sauce underneath can be made without the meat. Simply add a little extra squash to the broth for a creamy base.

Lunch time!

For all of the busy moms out there chicken zucchini pie is perfect for a grab and go lunch. It’s hard enough to feed the kids let alone find time to make your own lunch. Make a pie at the beginning of the week and grab a slice or two each day for lunch.

If you want to get a head start on school lunches you could make a few chicken zucchini pies, cut them into slices and freeze individual pieces. Simply pull out a piece when you need it for adding to a lunch box or even for an easy breakfast.

I don’t know about you but any time I can get my kids to eat broth while at school is great. Vegetables on top of it is a bonus.

Check out the Lunch Box ebook for more fun recipes (35% off through 9/7/15!)

Don’t let that pile of zucchini go to waste! Create a simple summer dish the family will love. Rustic chicken zucchini pie with olive oil crust is perfect for any occasion.

How do you like to use zucchini – in sweets like zucchini bread, cake and scones or in a savory dish?

Rustic Chicken Zucchini Pie with Olive Oil Crust

2015-08-12 05:55:41

Serves 4

Creamy chicken, fresh zucchini and a simple olive oil crust - the perfect breakfast, lunch or dinner!

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Crust

1 cup whole wheat, all purpose or gluten free flour
1/2 tsp. unrefined sea salt
3 Tbsp. extra virgin olive oil
2-3 Tbsp. cold water
1 Tbsp. lemon juice

Filling

2 Tbsp. pureed squash
2 medium zucchini
1 cup cooked, shredded or diced chicken
3/4 cup chicken broth
1/4 tsp. unrefined sea salt
1 tsp. of a combination of basil, rosemary and thyme

Crust

In a food processor combine the flour, salt and olive oil. Pulse until crumbly.
Add the water and lemon juice.
Process until a ball of dough forms.
Wrap in plastic wrap and refrigerate 7-24 hours.

Filling

Slice the zucchini and lay it on a cooling rack.
Sprinkle with salt and let sit 20 minutes. Flip and repeat. (This will remove a lot of the water.)
Pat the zucchini dry with paper towel when done draining.
While the zucchini is draining, cook the chicken, squash and salt in broth. Simmer until it is thick and the liquid is evaporated, 5-10 minutes.
Heat oven to 350*F.
Roll the dough into a 12" round on parchment paper.
Spread the chicken filling on the dough, leaving a 2" border.
Layer the zucchini on top of the chicken.
Season with herbs.
Fold edges of dough onto zucchini.
Drizzle the top with olive oil.
Bake for 70 minutes.
Allow to cool for 10 minutes before slicing.

Notes

This can be served warm, room temp or cold.
This can be frozen whole or in slices.
You can add 1/2 cup shredded cheese to the filling and/or the top.
To make a meatless pie omit the chicken and increase the squash to 1/2 cup.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

August 11, 2015

Peaches and Cream Overnight Oats

Peaches and cream overnight oats make a satisfying breakfast. Prepared in advance, they are a grab ‘n’ go breakfast everyone will love. Use fresh peaches in the summer and frozen or canned peaches in the winter.

I try my best to do breakfast preparation in advance. In the morning I want everything ready to go.

When my husband is getting ready for work…breakfast is ready.

When one kid wakes up early and is instantly begging for food…breakfast is ready.

When the baby needs to nurse and everyone else is hungry…breakfast is ready.

Since we don’t eat store-bought cereal I need other quick and easy breakfasts that are ready for the family even if I’m busy.

Peaches and cream overnight oats are the perfect solution.

Simple, simple, simple.

It only takes about five minutes to prepare overnight oats. I line up jars for however many servings I’m going to make. Then just add the ingredients to each jar and mix.

Peaches and cream overnight oats only contain five ingredients. All of them except for the peaches are pantry and refrigerator staples. So you can whip up a batch just about any time.

Give them a boost.

In addition the five base ingredients you can add collagen for protein and egg yolk for vitamins. This will make peaches and cream overnight oats a very balanced breakfast. That includes three components:

Protein – yogurt, collagen, egg yolk
Carbohydrates – oats, peaches, maple syrup
Fat – whole milk yogurt or coconut yogurt

One other thing I love is that the overnight soaking makes the oats much better for you!

Get ready to host.

These overnight oats are great for the whole family on a school day morning. But that’s not all.

Peaches and cream overnight oats are fancy enough for hosting overnight guests or a brunch. Mix up a bunch of small jars of the oats and leave the peaches on top. They look so elegant. Plus you can just pull them out of the fridge in the morning and have time to visit with your guests. No cooking necessary.

Change it up.

If you aren’t a fan of peaches in your yogurt or you just don’t have any on hand you can swap another fruit. Stone fruits like plums, apricots and nectarines work very well.

Or you can use berries and cherries. They can be fresh or go right from the freezer to the oat mixture. By morning they will be thawed and ready to go!

No matter what flavor you choose overnight oats are a perfect prep ahead breakfast. You can make them for a busy weekday morning or even make a batch while you enjoy some end of summer travel. All of the ingredients are available wherever you go.

On the go.

Peaches and cream overnight oats are also great for school lunches and snacks. Just mix it up the night before. Put a lid on and pack it in the lunch box. It is ready to go when your child is ready to eat.

By using gluten free oats this breakfast is not only delicious but also gluten, egg, nut, corn, soy and rice free. If you use coconut yogurt it is also dairy free. There is a version for just about everyone!

In need of an easy breakfast? Peaches and cream overnight oats are the way to go!

Peaches and Cream Overnight Oats

2015-08-07 05:21:11

Serves 2

Peaches and cream overnight oats make a satisfying breakfast. Prepared in advance with fresh peaches, they are a grab 'n' go breakfast everyone will love.

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Ingredients

1 cup old fashioned oats (be sure to get gluten free oats if you are gluten free)
1 cup plain whole milk yogurt or coconut yogurt
4 Tbsp. maple syrup (adjust to your liking)
1/4 tsp. unrefined sea salt
1 large peach, peeled and cut up (over oats)
optional - 2 tsp. collagen, 1 egg yolk

Instructions

Divide the oats, yogurt, maple syrup and salt (and collagen and egg yolk if desired) between two small jars or dishes. Mix well.
Cut up the peaches over the jars so the juice drips into the jars.
Cover and refrigerate 7-24 hours.
Stir in peaches when ready to eat.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

August 4, 2015

Fruity Breakfast Cake: Super Healthy Kids Post

Fruity breakfast cake is a great way to start the day! Soaked gluten free grains and healthy fat mixed with fresh fruit is a winning combination.

Cake for breakfast?

You bet! When made with colorful fruit and nutritious ingredients, cake can be great way to start the day and help your kids enjoy fruit in a different way. Fruity Breakfast Cake tastes delicious which is important so that kids will eat something and feel satisfied until lunch!

Fruity breakfast cake is a combination of whatever berries, cherries or stone fruit you like topped with a low sugar, soaked cake. It is also free of many allergens – gluten, dairy, nuts, corn and soy.

What makes a breakfast nutritious?

Balance!

Create a balance of macronutrients by pairing the breakfast cake with a protein like scrambled eggs cooked in coconut oil or butter, sausage or whole milk yogurt. Then you get carbohydrates, protein and fat in your meal. This is great for providing energy and balancing blood sugar.

Want to hear more about how to create a balanced breakfast and how to make this delicious breakfast cake? Head over to Super Healthy Kids for the full post and recipe!

July 22, 2015

Blender To Oven Maple Cherry Baked Oatmeal

Maple cherry baked oatmeal is a simple way to use fresh fruit and soaked grains for a quick prep breakfast. Toss the ingredients in the blender and bake.

During the hottest days of the summer the last thing you want to do is spend a half hour in the kitchen baking.

That doesn’t mean you want to eat cold cereal for breakfast every morning.

The solution?

Soak some oats. Grab your blender. And you are already half way to a great breakfast.

Maple cherry baked oatmeal is so simple to make. All of the ingredients go into the blender. Then simply pour the batter into a baking dish and your work is done.

Change the texture.

I’ve mentioned before that my oldest has problems with certain textures. One of the foods she struggles with most is oats.

Crunchy granola? Fine. Oatmeal? No way! One bite and she has had enough. She practically gags on it.

My solution is to blend the oats.

Then baked oatmeal tastes more like cake! She loved this.

Cherries add sweetness.

The combination of sweet cherries and maple syrup is perfect. You get a burst of flavor and natural sweetness.

You can do almost all of the preparation for this maple cherry baked oatmeal in advance. Soak the oats the morning before to reduce the phytic acid content. The night before pit your cherries.

Then in the morning all you have to do is put everything in the blender and bake. Freshly baked breakfast will be waiting for you when you are finished getting everyone ready for the day.

An added bonus is that you do your baking before it gets too hot. If you have a toaster oven that is a great solution too!

What about allergens?

If you are gluten free be sure to buy gluten free oats. There is one egg in maple cherry baked oatmeal. It can be replaced with gelatin or flax eggs.

Any type of fat you tolerate can be used in this baked oatmeal.

If you are like me and don’t tolerate oats, simply replace the oats with another gluten free grain like brown rice or amaranth. You’ll never know the difference!

Blender To Oven Maple Cherry Baked Oatmeal

2015-07-21 12:59:16

Serves 12

Maple cherry baked oatmeal is a simple way to use fresh fruit and soaked grains for a quick prep breakfast. Toss the ingredients in the blender and bake.

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Ingredients

2 1/2 cups oats
1/2 cup sorghum flour (or brown rice, white rice or amaranth)
1 1/2 cups warm water
1 Tbsp. lemon juice
1 egg
1/3 cup maple syrup
1/3 cup organic cane sugar or coconut sugar
1/2 tsp. unrefined sea salt
1 tsp. baking soda
1 tsp. organic vanilla
3 Tbsp. liquid fat (olive oil, avocado oil, melted butter, coconut oil, lard or tallow)
1 cup pitted sweet cherries (20 - 25 cherries)
Optional add-ins: chopped nuts, dried fruit, fresh fruit, chocolate chips, coconut flakes, seeds

Instructions

Combine the oats, flour, water and lemon juice. Let sit 24 hours.
Heat the oven to 350*F. Grease a 7x11 baking pan.
Add the soaked oats and the remaining ingredients to a blender.
Blend until pureed.
Pour the pureed mixture into the prepared pan.
Stir in any optional add-ins.
Bake 1 hour.
Let oatmeal cool 10 minutes before serving.
Serve plain, topped with butter, with milk or yogurt.
Store in a sealed container at room temperature for up to 3 days, in the refrigerator for up to a week or in the freezer for up to 9 months.

Notes

Some or all of the oats can be replaced with brown rice flour or amaranth flour.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

Breakfast is served.

Both of my big kids loved this baked oatmeal. No texture issues at all.

I bumped up the nutrition factor by spreading lots of butter on top, as if it was a muffin.

Maple cherry baked oatmeal can also be served with milk poured on top or whole milk yogurt. I thought it tasted great plain, sprinkled with a bit of sea salt to support my adrenals (until my baby girl got horrible reflux and I couldn’t eat any more of it. If you have reflux use caution. Oats can be problematic).

This makes a great breakfast year round. Use cherries from your freezer stash to make a batch of maple cherry baked oatmeal during the winter. You’ll have a healthy and delicious breakfast all week long.

You can also make a double batch and stock your freezer for easy school morning breakfasts. It makes a simple addition to school lunches as well. It can be eaten like a muffin. What kid wouldn’t love a bowl of chicken noodle soup and baked oatmeal packed in their lunch?!

No cherries left?

No problem. Try blueberries! Or any fruit you like.

Make maple cherry baked oatmeal an extra special breakfast by stirring in chopped nuts, dried fruit, cut up fresh fruit or chocolate chips after you pour the batter in the pan.

Try some maple cherry baked oatmeal this summer. Then enjoy it all winter using your frozen fruit. Pair it with a protein like eggs or bacon and add some healthy fat like butter or yogurt. You’ve got the perfect breakfast your kids will love.

Are you an oatmeal fan or does the texture bother you? Have you tried it with the oats pureed?

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This post is linked to Savoring Saturdays.

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Change the texture.

Cherries add sweetness.

What about allergens?

Breakfast is served.

No cherries left?

Are you an oatmeal fan or does the texture bother you? Have you tried it with the oats pureed?

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